RECIPES

 
 
 
 Cheesy Walleye Casserole

Ingredients

• 2 (10 oz.) packages frozen chopped spinach, thawed and drained
• 2 pounds walleye fillets, cut in 3 to 4-inch pieces
• 1 medium onion, chopped
•2 Tablespoons butter, melted
• 1 (10 oz.) can cream of Shrimp soup
• 1/2 cup milk
• 1/2 cup shredded Swiss cheese
• 1/2 cup shredded cheddar cheese
• 1/8 teaspoon curry powder
• dash of pepper
• 1/4 cup grated parmesan cheese
• 1/2 cup saltine cracker crumbs

Spread the spinach in greased 13 x 9 x 2-inch baking dish. Place the Walleye pieces on top. In a pan, saute the onion in butter until tender. Stir in the soup, milk, Swiss cheese, Cheddar cheese, curry powder and pepper. Cook over low heat, stirring until the cheese melts. Spoon over the fish. Top with the cracker crumbs and Parmesan cheese. Bake at 350 degrees for 30 minutes.

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Sauteed Open Faced Trout
 
Ingredients
 
 4 (8-ounce) brook trout, gutted, boned, seasoned with salt and pepper
2 teaspoons butter
2 teaspoons olive oil
For the sauce:
2 tablespoons butter
1 shallot, peeled and minced
1 clove garlic, peeled and minced
1/2 fresh lemon, peeled, segmented, flesh minced
1/4 cup white wine
1 tablespoon chopped chervil
2 teaspoons chopped chives
2 teaspoons chopped thyme

For the fish: In a large skillet at very high heat, melt butter and oil together. When the butter starts to brown, add the fish flesh side down, open face. Cook for 1 1/2 minutes on each side and then remove to a plate. Keep warm.
For the sauce: In a medium saucepan at high heat melt butter until brown, add shallots and garlic cook for 30 seconds, then add lemon and wine.

Finally, add herbs and season with salt and pepper.

Pour sauce equally over the trout and serve.

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